The nutritional value of salmon has been undisputed over time, as it is one of the most popular oily fish. However, its superiority is challenged by a new study.
A new study published in the journal Nature Food sheds some new light on the nutritional value of salmon, this prized fish.
Researchers from the universities of Cambridge, Lancaster, Stirling and Aberdeen have found that eating fish such as sardines, mackerel and anchovies, which make up a salmon meal, may be more beneficial to human health than eating the salmon itself.
The study specifically found that the small wild fish that salmon eat have higher levels of key nutrients such as calcium, iron and vitamins compared to farmed salmon fillets.
Specifically, the amount of calcium in wild fish used to feed salmon has been found to be five times higher than in salmon itself.
Salmon: What scientists suggest
The head of the research Dr. David Willer suggests increasing the consumption of the above small fish to get more benefits in our diet.
“People should try to eat a wider variety of wild fish, such as sardines, mackerel and anchovies, to get the most important nutrients directly on their plates,” Willer said.
Nutritional benefits aside, eating small fish is a more cost-effective option and a better choice for the environment. These fish contain less mercury, have a shorter life cycle and less burden on aquatic ecosystems.
The study suggests redistributing the food chain and making 1/3 of the fish destined for animal feed, namely salmon farming, available for direct human consumption. In this way, nutrients can be increased in the human diet while protecting wild fish populations, such as salmon, that must be allowed to thrive in their natural habitats.
Salmon lovers need not worry, as salmon – and especially wild salmon – remains an essential part of our diet. However, the research paves the way for a more balanced and environmentally sustainable approach to our diet.